Pistachio-Cranberry Stacks

As easy to make as they are delicious, you'll find these cookies ideal as party fare, gifts, and simple desserts. Wrap these cookies in paper and tie with ribbon for an elegant presentation.

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Cal/Serv:
101

Yields:
12

Ingredients

1 1/2
c.
all-purpose flour

1/2
c.
fine-ground yellow cornmeal

1/2
c.
unsalted pistachios

1/2
tsp.
salt

1/2
c.
unsalted butter

1/2
c.
sugar

1
large Egg

2
large egg yolks

1
tsp.
pure vanilla extract

2
c.
dried cranberries

1/2
c.
cranberry preserves

Directions

Make the dough: Combine the flour, cornmeal, ground pistachios, and salt in a medium bowl and set aside. Using a mixer set on medium speed, beat the butter and sugar in a large bowl until light and fluffy. Add the egg and yolks, one at a time, beating after each addition until thoroughly combined. Scrape down the sides of the bowl and add the vanilla extract. Reduce mixer speed to low, add the flour mixture, and mix until combined. Shape the dough into a square, wrap in plastic wrap, and chill for 1 hour.

Make the filling: Place the cranberries in the bowl of a food processor fitted with a metal blade and process until finely chopped. Transfer cranberries to a bowl, add strained preserves, and stir to combine.

Shape the cookies: On a lightly floured surface, roll out dough into a 10- by 10-inch square. Cut the dough into 2- by 5-inch strips and chill strips until firm. Spread a thin layer of the filling, about 2 tablespoons, evenly over a strip of dough. Top with a second strip of dough, spread with filling, and repeat until 4 layers of filling are sandwiched by 5 layers of dough. Trim if necessary, wrap the assembled log in plastic wrap, and freeze until solid -- about 1 hour.

Bake the cookies: Preheat oven to 350 degrees F. Slice the log across into 1/4-inch-thick cookies and place 2 inches apart on parchment-lined baking sheets. Bake until golden brown -- 13 to 15 minutes. Transfer to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

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